Ingredients: |
Ingredients: For the Crust:
1 cup butter, softened (2 sticks)
1/2 cup powdered sugar
1/4 tsp kosher salt
2 cups flour
For the Topping:
5 eggs
1 1/2 cups sugar
3/4 cup lemon juice from about 4-5 lemons
2 T lemon zest from about 4-5 lemons
Pinch of salt
1/2 tsp baking powder
1/4 cup flour
extra powdered sugar, lemon zest, blackberries, and/or mint leaves for garnish
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Directions: |
Directions:1. Liberally grease a 9 X 13 baking pan with a little bit of the softened butter. Preheat the oven to 350 degrees.
2. In a large mixing bowl, mix the rest of the 1 cup of butter, 1/2 cup powdered sugar, and 1/4 tsp kosher salt on high until well combined.
3. Add the 2 cups flour and mix on low speed until dough begins to just stick together and clump up. (You should be able to form it into a shape easily with your hands, and you shouldn't see any visible flour).
4. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Be sure to press down firmly, to really pack it in, and make sure it comes up the sides of the pan a little bit. This will help with shrinking dough and also ensures the curd doesn't seep down under the crust.
5. Bake at 350 degrees for 20-25 minutes, or until just starting to brown.
6. To make topping: In the same mixing bowl, mix together the 5 eggs, 1 1/2 cups sugar, 3/4 cup lemon juice, 2 T lemon zest, pinch of kosher salt and 1/2 tsp baking powder on medium-high speed until well combined and pale in color.
7. Add the 1/4 cup flour and mix until smooth and not lumpy.
8. After crust has baked, remove from oven and turn the temperature down to 325 degrees.
9. After the crust has cooled in the pan slightly (you should be able to touch the pan without a potholder) pour the topping in.
10. Bake at 325 degrees for 25-35 minutes or until set (it shouldn't wiggle when you shake the pan gently).
11. Remove from oven and allow to cool in pan for at least 20 minutes, preferably longer - it will be much easier to cut if it's room temperature.
12. Cut into squares and top with extra powdered sugar, lemon zest, etc. as garnish if desired. |
This recipe for Easy Myer Lemon Bars is from